• 0 Posts
  • 30 Comments
Joined 1 year ago
cake
Cake day: June 26th, 2023

help-circle




  • CarlCook@feddit.detoAsklemmy@lemmy.mlWhats your such opinion
    link
    fedilink
    arrow-up
    1
    arrow-down
    1
    ·
    11 months ago

    That is complete and utter nonsense! If you‘d seen a commercial kitchen from the inside, you’d know that an air fryer is absolutely useless, as you already have appliances that do the job and do it way better.

    And as you are only stating second hand opinions and clearly have no personal experience in cooking on a commercial level regarding neither quality nor quantity, I stand with my point and boldly call you an uncritical believer in advertising and an idiot.


  • CarlCook@feddit.detoAsklemmy@lemmy.mlWhats your such opinion
    link
    fedilink
    arrow-up
    2
    arrow-down
    10
    ·
    11 months ago

    You mean, I should act as you and just fart baseless assumptions into the internet?

    Contrary to you, I cook professionally on a regular basis and I have tried out air fryers for various products and recipes and stand by my judgment.

    In comparison to fat fryers or conventional baking ovens, air fryers provide an extremely uneven heat distribution and dry out the product without creating a roasted crust.

    But if you like heating your hot pockets in them, go ahead.





  • When I got heavily involved in karate and kickboxing, training barefoot 5x per week, I lost almost two shoe-sizes. After I stopped, I gained them back year by year. Now I wear mostly barefoot shoes and again have lost at least one size. I attribute it to the ability of your feet muscles to maintain the arc and keep your middle foot together,










  • CarlCook@feddit.detoAsklemmy@lemmy.ml*Permanently Deleted*
    link
    fedilink
    arrow-up
    12
    arrow-down
    1
    ·
    1 year ago

    Yeah, there still are heaps of MSG in them and therefore a lot of traditional “cucina povera” recipes make use of them.

    Still, at least for parmigiano reggiano, modern food science has found that the mold living in the cheese dairies penetrates the rind several centimetres deep and is almost ubiquitous.

    Likely it is as always: the dose makes the posion.


  • CarlCook@feddit.detoAsklemmy@lemmy.ml*Permanently Deleted*
    link
    fedilink
    arrow-up
    47
    arrow-down
    4
    ·
    1 year ago

    That is a very coarse categorisation. Really hard cheese, like parmigiano reggiano, is almost always already “contaminated”, which is why the last few centimetres towards the crust shouldn’t be eaten.

    For anything softer than that, f.i. middle-aged Gouda or Emmental, I wouldn’t risk it, as the mould will already be spread far wider than visible.